Sheet Pan Cod, Cauliflower, and Rice Dinner

As seen on YouTube Wyse Guide

INGREDIENTS - 3 tbsp olive oil - 1 cup diced onion - 1 tsp salt - 1 medium head cauliflower - 2 cloves garlic, minced - 1 tsp cumin - 1 tsp ground ginger - 1 1/2 tsp coriander - 3/4 tsp turmeric - 1/2 tsp cinnamon - 3/4 cup raisins - 1 cup Castelvetrano olives, roughly chopped - 4 4-5 oz cod fillets For the herb salsa: - 1/2 cup chopped parsley, lightly packed - 1/2 cup chopped cilantro, lightly packed - 1/4 cup chopped Castelvetrano olives - 1 tsp salt - 1 tbsp lemon juice - 1/4 cup olive oil INSTRUCTIONS Preheat oven to 425°F. Break the cauliflower into small florets. Using a food processor, pulse florets in batches until they are broken down into rice-like pieces. Pour rice on a large sheet pan. In a medium skillet, heat 2 tbsp olive oil over medium-low heat. Add onion and salt. Sauté until the onion is softened, 5 minutes. Add the garlic and cook for an additional minute. Remove the skillet from the heat and add the cumin, ground ginger, coriander, turmeric, and cinnamon to the hot oil. Stir to bloom spices. Pour the spice mixture over the riced cauliflower, reserving 1 tbsp in the skillet. Add the raisins and olives to the cauliflower rice and stir to evenly incorporate. Rub cod fillets in the reserved oil spice mixture and nestle them in cauliflower rice. Drizzle filets and rice with remaining 1 tbsp olive oil. Place in the preheated oven. Bake until the cod reaches 125°F and the cauliflower rice is tender, 12-15 minutes. Remove from oven and allow to rest for 5 minutes before serving. Serve with herb salsa. While cod and rice are baking prepare the herb salsa. In a small bowl, combine the parsley, cilantro, olives, salt, lemon juice, and olive oil. Stir and set aside.